13K views · 26 reactions | One pan and done! Check out this easy,...

For a quick and easy salad idea, using Kalettes instead of lettuce and that great little smokey dressing! Get the recipe - https://everydaygourmet.tv/recipes/kalette-chopped-salad | Everyday Gourmet

Check out the knife action from Justine! You can also make an incredible galette for the next outdoor picnic with a set of Global Knives Australia and a great pan... plus a couple of other ingredients. Get the full recipe - https://everydaygourmet.tv/recipes/kalette-and-ricotta-galette | Everyday Gourmet

Have you tried our kalettes? A traditional cross-pollination hybrid between Brussels sprouts and kale, they’re in season now. We love roasting them, they make the perfect bite size snack or starter. But you can also add them to so many dishes (they are excellent in a macaroni cheese.) Roasted, the centre stays tender while the outer leaves crisp up beautifully. Here we’ve paired with a punchy, herby chilli salt and aioli for dipping. We’d love to know how you cook them if you’ve tried kalettes b

Kalettes are in their last week of the season. They were a trial crop for us this year, and they certainly seem to have been popular. Did you manage to get your hands on some? Tell us some of the ways in which you enjoyed them. We love them roasted. The way it gets them all tender and nutty in the middle, while the frilly leaves go crisp and slightly charred is unbeatable in our humble opinion. This recipe makes the most of the roasting. But it does come with a warning: it’s incredibly more-ish,

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